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Spaghettoni With Tropea Spring Onions And Hot Pepper

Spaghettoni With Tropea Spring Onions And Hot Pepper

An exclusive Italian recipe shared by Aimo Moroni, chef at Il Luogo di Aimo e Nadia starred restaurant: a spaghetti dish made with Italian ingredients

19 November, 2012
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Dietary Consideration

serves for


total time

0 HR 30 MIN


Spaghetti pasta
300 g, by Benedetto Cavalieri
300 g, Tropea variety, clean
Cherry tomatoes
100 g, from Pachino
2 cloves
2 leaves
1/2 tsp, minced and fresh
5 leaves
1 tsp
the leaves of a sprig, fresh
Vegetable stock
200 ml
Extra virgin olive oil
6 tbsp
Parmigiano cheese
20 g


Mince the garlic. Cut the onions into thin strips.

At slow fire, in a large skillet, heat 3 tablespoons of oil with bay leaves, add the garlic and onions and cook for about 15 minutes and uncovered, basting occasionally with a little stock. Remove from fire, add the pepper and thyme leaves.

Season with salt. Halve the tomatoes, remove seeds and dice.

Cook the spaghetti in salted, boiling water, drain al dente and pour the pasta in the in the skillet (consider about 70-80 g of sauce per person). Season the pasta on high fire for 1‘, add the tomato slices and parsley, then the Parmigiano and mix well. Season with salt and hot pepper and remove from heat.

Serve hot, tossing with the basil cut into strips and the oil.

This recipe is courtesy Il Luogo di Aimo e Nadia

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